Noodle soup with egg

Ingredients for 1 servings:

• 1 spring onion(s)
• 1 slice(s) of cooked ham
• 1 tsp rapeseed oil
• 300 ml vegetable stock
• 20 g pasta, small, (e.g. alphabet pasta)
• 30 g peas, frozen
• 1 egg(s)
• salt and pepper
• nutmeg
• 1 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

for toddlers

Wash and trim the spring onions and slice them into thin rings. Dice the ham. Heat the oil in a saucepan and briefly sauté the spring onions. Pour in the stock and bring to a boil. Add the pasta and peas, and cook the pasta according to the package instructions until al dente. Meanwhile, beat the egg. About 5 minutes before the end of the cooking time, add the ham to the soup. Before the vegetables are fully cooked, add the beaten egg to the boiling soup and let it set. Season with salt, pepper, and nutmeg. Sprinkle with parsley before serving. The quantities given are for a child’s portion.